Pin it
Golden crunchy chicken cutlets sliced over silky fettuccine noodles tossed in creamy Alfredo sauce make this dish an Italian-American comfort food classic that never fails to satisfy. It’s perfect for a weekend dinner when you want something indulgent yet simple enough to prepare without fuss.
I first made this after craving restaurant-style pasta at home and it quickly became one of my go-to dishes. The crispy chicken combined with the creamy sauce is a combo that everyone in my house asks for repeatedly.
Ingredients
- Two large chicken breasts: butterflied and halved for even cooking and easy slicing
- Flour: to create the first layer of the breading and help it stick
- Large eggs: beaten for the dredging process, essential for coating the breadcrumbs
- Panko breadcrumbs: give the chicken a wonderful crunch; mixing in Parmesan adds savory depth
- Garlic powder and paprika: add subtle warmth and a bit of smoky flavor
- Salt and fresh cracked black pepper: balance and enhance the flavors
- Neutral oil: with a high smoke point for frying crispy cutlets without burning
- Butter: forms the base of the Alfredo sauce lending richness
- Fresh minced garlic: delivers fragrant pungency in the sauce
- Heavy cream: brings the signature creamy texture you expect from Alfredo
- Grated Parmesan: melts into the sauce creating that unmistakable cheesy flavor
- Salt and pepper: to taste fine-tune the seasoning of the sauce
- Fettuccine pasta: cooked al dente provides the perfect silky bed for everything
Step-by-Step Instructions
- Sear the Seasoned Chicken:
- Season the chicken breasts generously with salt, pepper, garlic powder, and paprika to build layers of flavor. Dredge each piece first in flour then dip in beaten eggs, and finally coat evenly with a mixture of panko breadcrumbs and grated Parmesan cheese for extra crunch and savoriness.
- Fry Until Golden:
- Heat oil in a skillet over medium-high heat. Fry the chicken cutlets carefully, about 4 minutes per side, until they are beautifully golden and cooked through. It's important to not overcrowd the pan so they crisp up perfectly. Drain on paper towels to remove excess oil.
- Prepare the Alfredo Sauce:
- In a large skillet, melt butter over medium heat. Add the minced garlic and sauté just until fragrant but not browned, about 1 to 2 minutes, creating an aromatic base. Pour in the heavy cream and reduce the heat to low, allowing it to simmer gently for 3 to 4 minutes, so it thickens slightly.
- Add Cheese and Season:
- Stir in the grated Parmesan cheese bit by bit, letting it melt fully to create a smooth sauce. Taste and add salt and pepper as needed, balancing the richness with seasoning.
- Toss Pasta in Sauce:
- Add the cooked and drained fettuccine to the skillet with the Alfredo sauce and toss thoroughly, coating every strand evenly for that creamy mouthfeel.
- Serve with Crispy Chicken:
- Slice the crispy chicken cutlets and arrange them neatly on top of the pasta. Garnish with fresh parsley if you have it to add a pop of color and freshness.
Pin it
One of my favorite things about this recipe is the crunchy coating on the chicken that stays crisp even after slicing. It reminds me of a family dinner where everyone dived into bowls of pasta, delighting in each bite of creamy sauce paired with that satisfying crunch.
Storage Tips
Store leftover chicken and pasta separately in airtight containers to preserve the texture of the cutlets. The sauce might thicken upon refrigeration; gently reheat with a splash of milk or cream to loosen it. Consume within three days for the best flavor and texture.
Ingredient Substitutions
- Chicken thighs can be used instead of breasts for a juicier option but adjust frying time accordingly
- Regular breadcrumbs work fine if panko is unavailable but expect less crunch
- Half and half can replace heavy cream in a pinch though the sauce will be lighter and less rich
- Shredded mozzarella or Asiago may substitute Parmesan but will alter the flavor profile slightly
Serving Suggestions
- Serve this dish with a crisp green salad tossed in lemon vinaigrette to cut through the richness
- Garlic bread or soft dinner rolls are perfect for soaking up any leftover sauce on the plate
- Add steamed or roasted vegetables like broccoli or asparagus for a well-rounded meal
Cultural Context
Fettuccine Alfredo is a timeless Italian-American dish that originally gained fame in Rome before becoming a staple comfort food in the United States. The combination of butter, cream, and Parmesan was meant to create a simple yet luxurious sauce highlighting quality ingredients.
Pin it
Frequently Asked Questions
- → How do I get the chicken extra crispy?
Coat the chicken in flour, dip in beaten eggs, then press firmly into a mixture of panko breadcrumbs and Parmesan. Fry in hot oil without overcrowding the pan for an evenly crispy crust.
- → Can I prepare the Alfredo sauce ahead of time?
Yes, Alfredo sauce can be made ahead and gently reheated over low heat, stirring frequently to maintain its creamy texture and prevent separation.
- → What type of pasta works best with this dish?
Fettuccine is ideal as it holds the creamy sauce well, but wide egg noodles or linguine can also complement the flavors and textures.
- → How can I add more depth to the Alfredo sauce?
Adding a splash of white wine before the cream enhances the sauce's complexity. Simmer gently to let the alcohol cook off and flavors concentrate.
- → What’s the best way to slice the chicken for serving?
After frying, let the chicken rest a few minutes, then slice into thin strips to maintain juiciness and make it easy to place over the pasta.